Matcha Protein Bar [Vegan]

This matcha energy bar recipe is my go-to when I need a pick-me-up that's not coffee. They’re vegan, easy to make, and have that clean little energy boost from matcha without being overpowering (aka: you don’t feel like you’re chewing on grass 😅). If you love that vibe, you’ll also be obsessed with my coconut milk matcha latte and these moringa cookies for another fun way to use it.

These bars have a dense, chewy texture, with oats + almond meal as the base, and just enough chocolate chips to make them feel like a real snack you’d actually look forward to eating. Though I am a huge lover of my iced coffee protein shake, I do appreciate a lower-intensity form of caffeine too.

Ingredients and Substitutions

• Regular oats: Oats are an easy way to bulk up the recipe and stretch it further. Plus, they're a great source of recovery post-workout. Make sure to use gluten-free certified oats as needed.
• Vanilla Protein Powder: The protein powder you choose will affect the flavor and the texture of the vegan protein bars. Originally, these protein bars were made with vegan protein powder, which is how they get their thick texture.
• Almond flour: Not to be mistaken with almond meal (learn the difference between ground almonds and almond flour). The flour will be less gritty in texture.
• Matcha: You'll want to use culinary-grade matcha if possible, but know that I actually use moringa more often than not in these matcha oat bars. Check out the health benefits of moringa).

See the recipe card for full information on ingredients and quantities.

Flavor Variations

Nut butter: Play around with nut butters (or use your own, no oil peanut butter) for different tastes. Almond hazelnut is a favorite of mine personally.

Sweet and indulgent: If you want to amp up the sweetness in the vegan matcha protein bars, top them with dairy-free chocolate glaze.

How To Make Matcha Protein Bars

Step 1: Combine the coconut oil, syrup, nut butter, and vanilla. Heat. Mix together the dry ingredients (except chocolate chips)

Step 2: Pour wet into dry and mix well before adding non-dairy milk.

Step 3: Fold in chocolate chips. Press into an 8x4 baking pan and freeze.

Step 4: Enjoy the bars chilled.

Expert Tips

Each vegan protein powder absorbs differently, with fermented proteins absorbing the most liquid. Adjust the texture of the matcha protein bars by adding more nut butter and almond milk one tablespoon at a time.

I recently made the swap to beef protein powder for health reasons. If you're using a beed protein, you will have a stickier texture but sweeter flavor. Use the following amounts if making the switch: ⅔ cup Equip protein powder, 4 tablespoons of nut butter, 2 tablespoons of coconut oil, and only 1 tablespoon of milk.

The bars were originally made with chia seeds for an extra dose of nutrients. However, I revamped them because they became too thick and crumbly.

You can substitute matcha powder for matchinga powder (more benefits!) easily enough. I get my Matchinga powder from Perfect Supplements because they're such a high-quality brand. Use code mamabear10 if you're giving it a try.

Store homemade protein bars in the fridge in an airtight container for up to one week. Or in the freezer in a single layer for up to 2 months. If they're in the freezer, let the bar come to room temperature for 20-40 minutes before eating.

Matcha Protein Bars FAQs

More Energizing Snack Recipes

If you tried this Matcha Protein Bars Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!